Phoenix Dancong Oolong Tea
Phoenix Dancong tea, also known as “Phoenix Single Bush” tea, is a type of oolong tea originating from the Guangdong province of China. It is made from the leaves of a single tea bush, which is believed to contribute to its unique flavor profile.
The leaves of Phoenix Dancong tea are long and slender, with a slightly twisted shape. The tea has a distinct floral and fruity aroma, with hints of honey, apricot, and orchid. The flavor is complex and layered, with a smooth and velvety texture, and a long-lasting finish.
Phoenix Dancong tea is traditionally prepared using Gongfu-style brewing, with a high leaf-to-water ratio and short steeping times. It is best enjoyed on its own, without any added milk or sugar, to fully appreciate its complex flavors and aromas.
Phoenix Dancong tea is a highly prized and sought-after variety of oolong tea, beloved by tea enthusiasts around the world for its unique character and exceptional quality.
Phoenix Dancong tea processing :
Picking:
The best quality Phoenix Dancong tea is harvested in the early spring, around late March or early April. During this time, the new growth on the tea bushes is tender and full of flavor. Experienced tea pickers carefully select only the two youngest leaves and a bud from each tea bush. This ensures that only the highest quality leaves are used to produce the tea.
Processing:
Once the leaves have been picked, they are taken to the tea factory for processing. The processing method for Phoenix Dancong tea typically involves the following steps:
Withering:
The freshly picked leaves are spread out on bamboo trays and left to wither for a few hours. This reduces their moisture content and makes them more pliable for rolling.
Shaking/Tossing:
The withered leaves are then shaken and tossed in bamboo baskets. This helps to break down the cell walls in the leaves, releasing their flavor.
Rolling:
Next, the leaves are rolled and twisted by hand into long, slender strips. This step helps to shape the leaves and further develop their flavor.
Oxidation:
The rolled leaves are then allowed to rest and oxidize for a brief period. The length of time that the leaves are oxidized can vary depending on the specific cultivar and the desired flavor profile. During oxidation, the leaves turn darker and their flavor and aroma develop.
Firing: Finally, the leaves are fired in a wok or oven to stop the oxidation process and lock in their flavors. This step also helps to dry the leaves and prepare them for storage and packaging.
After firing, the leaves are sorted by size and quality and packaged for sale. Phoenix Dancong tea is typically packaged in sealed bags or tins to preserve its flavor and aroma.
Overall, the picking and processing methods for Phoenix Dancong tea require a high level of skill and expertise. By carefully selecting the best quality leaves and using traditional processing methods, tea masters are able to produce a tea with a complex flavor and aroma that is highly prized by tea enthusiasts around the world.
The different cultivars of Phoenix Dancong tea:
Mi Lan Xiang (Honey Orchid Fragrance): This cultivar is known for its sweet, floral aroma, with notes of honey and orchid. It is one of the most popular and highly prized cultivars of Phoenix Dancong tea.
Zhi Lan Xiang (Gardenia Fragrance): This cultivar has a more pronounced gardenia fragrance, with hints of peach and apricot. It is known for its smooth and velvety texture and long-lasting aftertaste.
Yu Lan Xiang (Magnolia Fragrance): This cultivar has a distinctive magnolia fragrance, with a slightly bitter taste that gives way to a sweet aftertaste. It is often used in traditional Chinese medicine to treat digestive and respiratory issues. Huang Zhi Xiang (Orange Blossom Fragrance): This cultivar has a citrusy aroma, with notes of orange blossom and honey. It is known for its smooth, creamy texture and long-lasting aftertaste.
Gui Hua Xiang (Osmanthus Fragrance): This cultivar has a delicate osmanthus fragrance, with hints of peach and apricot. It is known for its smooth, silky texture and refreshing aftertaste.
Bai Ye Xiang (White Leaf Fragrance): This cultivar has a subtle, delicate flavor and aroma, with notes of chestnut and honey. It is known for its pale, light green leaves and refreshing taste.
There are many other cultivars of Phoenix Dancong tea, each with its own unique flavor and aroma profile. The specific characteristics of each cultivar are determined by factors such as soil conditions, weather patterns, and processing methods.